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Ingredients Jump to Instructions ↓

  1. 1 cn White Corn, Canned -Creme-Style --

  2. 17 oz. 1 cn White Corn, Shoepeg Or Whole -Kernal --

  3. 11 oz (drained)

  4. 1 ct Sour Cream --

  5. 8 oz 2 Eggs -- beaten

  6. 1/2c Margarine -- melted and -cooled

  7. 1 Box Corn Muffin Mix --

  8. 8 1/2 -oz

Instructions Jump to Ingredients ↑

  1. + Directions : Preheat oven to 350F. Combine first 5 ingredients, mixing well. Stir in corn muffin mix. Pour into a greased 12- x 8- x 2-inch baking dish and baked for 45 mins. YIELD: 9 to 12 servings NOTES : This casserole taste like sweet creamed cornmeal mush. It's good, good, good!!! Recipe By : Fannie Flagg's Original Whistle Stop Cafe Cookbook

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